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Modeling the Effect of Temperature on Rheological Properties of Red Wine Anisa Dhroso University of Tirana, [email protected]

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Modeling the Effect of Temperature on Rheological Properties of Red Wine Anisa Dhroso University of Tirana, Anisa.Dhroso@Fshn.Edu.Al University of Business and Technology in Kosovo UBT Knowledge Center UBT International Conference 2018 UBT International Conference Oct 27th, 9:00 AM - 10:30 AM Modeling the effect of temperature on rheological properties of red wine Anisa Dhroso University of Tirana, [email protected] Hasime Manaj University of Tirana Ilirjan Malollari University of Tirana Berisha Varvara University of Tirana Follow this and additional works at: https://knowledgecenter.ubt-uni.net/conference Part of the Food Science Commons Recommended Citation Dhroso, Anisa; Manaj, Hasime; Malollari, Ilirjan; and Varvara, Berisha, "Modeling the effect of temperature on rheological properties of red wine" (2018). UBT International Conference. 179. https://knowledgecenter.ubt-uni.net/conference/2018/all-events/179 This Event is brought to you for free and open access by the Publication and Journals at UBT Knowledge Center. It has been accepted for inclusion in UBT International Conference by an authorized administrator of UBT Knowledge Center. For more information, please contact [email protected]. Modeling the effect of temperature on rheological properties of red wine Anisa Dhroso1, Ilirjan Malollari 1, Hasime Manaj 1, Varvara Berisha1 1Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana, Tirana, Albania e-mail: [email protected] Abstract. Wine is an alcoholic beverage produced through the partial or total fermentation of grapes. Wine is characterized by color: white, pink or rose, and red. Red wine available in Albanian market was characterized for physicochemical and rheological properties. In the first phase, the physicochemical parameters were determined: density, total acidity, volatile acids, content of the alcohol, reduced sugars, free SO2, total SO2, pH and electric conductivity. In the second phase of the study, density and dynamic viscosity were experimentally determined as a function of temperature from 5 to 40°C. Kinematic viscosity and fluidity were determined according to the definitions. The dynamic viscosity of wine was represented as a function of temperature by using two and multi-constant proposed mathematical models. Keywords: red wine, temperature, density, rheological properties. Introduction Grapevine is the most commonly grown kind of fruit worldwide. Currently, the area of vineyards is about 8 million hectares. In Europe, it occupies approximately 57% of the hectareage ie about 4.5 million hectares [19]. Albania has one of Europe's longest histories of viticulture. The country has one of the oldest wine making traditions, dating back to the ice and Bronze Age whereas Ancient Illyrians and Greeks inhabited the country's territory some 3,000 years ago. It belongs chronologically to the old world of wine producing countries. The ancient Roman writer Elder described Illyrian wine as being very sweet or luscious and refers to it as taking the third rank among all the wines [12]. The Albanian wine is produced in several regions throughout Albania within the Mediterranean Basin. Albania is a mountains Mediterranean country and extends within the Mediterranean Basin with the Mediterranean Sea in the west. The country experiences a distinctly Mediterranean climate, which means that the winters are mild and summers usually hot and dry [11]. Albania can be separated into four wine regions, which are mainly defined by their altitude. (1) The coastal plain (Western lowland) rises to 300 m/990 ft and encompasses the towns of Tirana, Durresi, Shkodra, Lezha, Lushnja, Fier, Vlora, and Delvina. (2) The central hilly region varies between 300 and 600 m/1,980 ft altitude and includes Elbasan, Kruje, Gramsh, Berat, Permet, Librazhd, and Mirdita. (3) The Eastern sub-mountainous region lies between 600 and 800 m and surrounds the towns of Pogradec, Korca, Leskovic, and Peshkopi. (4) Mountains (Highlands) vines are also grown as high as 1,000 m. Soils are generally clay silica of varied depths and exposures [15]. The favourable climate and fertile soil of the mountainous areas of the country are well suited to viticulture. The wine production is associated mainly with countries of moderate climate with long, hot summers. However, the vineyards are located also in countries of cooler climate [18]. Albania produced an estimated 17,500 tonnes of wine in 2014. Wine is an alcoholic beverage made from partial or total fermented grapes or other fruits. Wines may be classified by vinification methods. Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation [4, 16]. Fermentation processes are done by the yeast Saccharomyces, whereby the sugars in the fruit juice are metabolised into alcohol and CO2, that later react to form organic acid, aldehydes, esters and other chemical components [2, 9]. For the quality evaluation of food materials, it is important to know their physical properties particularly, mechanical, rheological, and thermo physical [10]. In this article, the results of measurement of physicochemical and rheological parameters are presented for a sample of red wine. The dynamic viscosity of wine was experimentally determined as a function of temperature (5 to 40°C). The variation of the viscosity of red wine with the temperature is analyzed applying the two and multi constant equations. Material and method Red wine available in Albanian market was characterized for physicochemical and rheological properties. For this purpose we choose the red wine from western lowland, because this is one of the main grape growing regions. In the first phase, the physicochemical parameters were determined: density, total acidity, volatile acids, content of the alcohol, reduced sugars, free SO2, total SO2, pH and electric conductivity following the analytical methods described in Albanian Standard [5]. In the second phase of the study, density and dynamic viscosity were experimentally determined as a function of temperature from 5 to 40°C. All measurements were performed in three repetitions. For the determination of the density, the pycnometric method was used. For this purpose, pycnometers with a volume of 50 ml and an analytical balance with an accuracy of 0.0001 g were used. The content of alcohol in wine was determined by SSH 1446-1:1987 method. The concentration of reduced sugars was determined with Fehling method (SSH 1446-2:1987). For the determination of total acidity, a analytical method was used (SSH 1446-3:1987). All titrated acids in the wine are the sum of compounds titratable by standard alkaline solution to pH 7. Carbonic acid is not included in total acidity. The free acidity, was determined according to SSH 1446-4:1987. Free and total SO2 was determined by titration of the standard solution of iodine (SSH 1446-7:1987 and SSH 1446-6:1987). The pH measurement of red wine was obtained with a pH meter (PHS- 3CW Microprocessor pH Meter) was calibrated with standard solutions buffered. Also we measured the electric conductivity with DDS-120W Microprocessor Conductivity Meter. Viscosity and temperature of red wine samples were measured using the Digital Viscometer Model NDJ-5S with accuracy ±1%. The SP-0 spindle was operated at 60 rpm. The Electric model L-81 was used to increase the temperature of the wine samples to a specific temperature. Kinematic viscosity and fluidity were determined according to the definitions. Office Excel 2016 software was used to carry out the effect of temperature on dynamic viscosity of red wine by different mathematical models. Where, the dynamic viscosity of wine was represented as a function of temperature by using two and multi- constant proposed mathematical models. Equation 1, include the Arrhenius model that is commonly used to model temperature dependence of a property [3]. Ea = ,T exp (1) RT Where μ is the dynamic viscosity in mPa.s, μ∞,T is the viscosity at infinite-temperature in mPa.s, Ea is the exponential constant that is known as activation energy (J/mol); R is the gas constant (J/mol.K) and T is the absolute temperature Kelvin. Multi-constant formula known as Andrade (three constant) and Clements (four constant) models that are represented in the following equations [1, 3]: BCBCC Ln= A + + and Ln = A + + + (2) TTTTT2 2 3 Where μ is the dynamic viscosity in mPa.s, T is the temperature in Kelvin. A, B and C are constants. Kinematic viscosity (m2·s−1) is defined as a ratio of dynamic viscosity to density of fluid (kg·m−3) at the same temperature. = (3) Reciprocal value of dynamic viscosity is called fluidity and unit of fluidity is mPa−1·s−1 [6]. 1 = (4) The mean absolute percentage error (MAPE), which indicates the deviance of the observed values from the calculated, was calculated using the following formula: n AA− 0 C a 11= A0 MAPE =100 (5) n Where A0 is the observed value, AC is the calculated value, and 푛 represents the number of pairs of samples. Results and discussion The red wine quality and behavior can be influenced by the plant’s environment, species and varieties, viticulture and enological practices [20]. Several physicochemical and rheological characteristics of red wine were investigated. The limit values of physicochemical and rheological parameters in wine available on the market must comply with the national law of the Albanian Republic and the European Union law. By comparing our experimental data with standard value, we can see that they are roughly the same, with very little difference. This may come as a result of many factors that affect the quality of the wine and therefore the experimental results. Ethyl alcohol is the predominant constituent of alcoholic fermentation. The yield of alcohol mainly depends on the initial sugar content of the juice [8]. The content of alcohol in wine is affected by many factors, such as ripeness of the grapes at the time of harvest, grape processing technology, and fermentation technology [9].
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